As if life weren't good enough with a good splashing around in the ocean with my favorite person in the world and 2 million of the coolest creatures I've ever seen, we capped off Saturday with a fabulous dinner, compliments of Angie and Luis. They fixed Ossobuco with risotto and asparagus, and we all licked the plates clean. If you've not tried ossobuco, here's what you're missing:
Ossobuco, when loosely translated from Italian, means hollowed bone, a reference to the large piece of marrow in the center of the veal shank bone. It derives from the phrase osso buco (literally hole bone) in the Western Lombard dialect because the bone marrow is part of the appeal of the dish.
This dish is a Milanese specialty of veal shanks cooked in meat broth, flavored with white wine and vegetables. Slowly braised, this relatively tough, yet flavorful cut of meat becomes meltingly tender, and the connective tissues and marrow dissolve into the sauce, making it rich and creamy.
Fabulous food, excellent company, and a muy buenos noche.
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